The Guardian - Feast - 16 Nov 2024
It’s crunch time! Ottolenghi’s party pieces
Rukmini Iyer Meera Sodha Benjamina Ebuehi
Grace Dent
Georgina Hayden
Selin Kiazim
Yotam Ottolenghi
Beetroot and orange chaat with mini poppadoms
Prep Cook Serves 10 min 20 min 250g packet ready-cooked beetroot
Festive fruit and nut topping
Ask Ottolenghi Wanted: easy ferments to perk up midweek meals
Creamy mushroom and spinach rigatoni
Georgina Hayden Pipe dream
Rukmini Iyer Quick and easy Pickled aubergine and black eye bean curry
Sayur lemak with tempeh, spinach and aubergine
Meera Sodha The new vegan
Prep Cook Serves 15 min 50 min 4 600g aubergine,
Selin Kiazim Turkish-Cypriot comfort food Roots and brassicas güveç Semolina-crusted fried cod with coriander ezme
Selin Kiazim Turkish-Cypriot comfort food Roots and brassicas güveç Semolina-crusted fried cod with coriander ezme
Prep 15-20 min Cook 20 min Serves 4 For the ezme For the cod
Chardonnay: the case for the defence
The good mixer
Four bottles to change your mind about chardonnay
Benjamina Ebuehi The sweet spot Masala chai teacakes
Felicity Cloake The perfect ... Aloo bhorta
15 min 20 min
What’s the secret to foolproof boiled rice?
Milk Tom Hunt
Rachel Roddy Tales from an Italian kitchen
Grace Dent ‘Delicious but borderline chaotic’
Fantômas
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